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Mohamed Hassan Ali, known by the nickname "Diesel", has Egyptian features and his mind as well, but he has many talents. He did not care about the frustrated people or those who mock his dream. He was able to travel more than 30 countries to prove to everyone that he is a world-class chef and he combined the two professions of cooking and photography. To become the first Egyptian photographer to join the "National Geographic" agency, in addition to being able with his ingenuity to master more than 5 languages ​​and speak them fluently.

Therefore, "Baladna Al-Youm" newspaper conducted a dialogue with the international chef "Diesel" in order to be able to learn about the stages of his life despite his young age, as well as to talk about his adventures that he acquired over the course of his travels. The dialogue was as follows:

1- Know yourself and why have you been called "diesel"?

"I am Muhammad Hassan Ali. I was called Diesel because from the day I started in the profession, I did not know a difficult need. The Italian chef I was working with called me Diesel."

2- Why did you choose the profession of cooking as a profession for work?

"I adore eating and merging its ingredients together. Cooking is peace after wars. Cooking is the second art after hearing symphonies. For me, cooking was a hobby like music before it was a profession."

3- Which countries did you travel to?

"There is no specific country because every country has faults and advantages, but most of the countries in Africa are closest to my heart, regardless of the danger of living there, but in aesthetics that is compensated."

4- What were the strangest things that you encountered in your travel destinations?

"I got a lot of things, but I got more stops at Jomo Kenyatta Airport in the capital, Nairobi, so I changed my bag with a bag of a contraband dealer."

5- Is your travel to countries what made you fluent in more than 4 languages, or do you also love to learn new languages?

"I love learning languages ​​and travel, and it had a big factor. I learn and I look forward to knowing cultures and ways of dealing with different peoples, so I learn the language with its culture, because most languages ​​are based on a culture from childhood for all peoples."

6- What is your opinion about the status of the culinary profession in Egypt and what needs to change?

"The answer to the question will have a million points, but in order to prevent it from being prolonged, the profession is wasted its right here, even though the chef is considered men of science, considering that he is the most productive person who produces it to your stomach and some countries call it owners, but unfortunately the situation here in Egypt is commercial only for the profession and of course so that this thinking changes so children need In schools they are taught that the chef is one of the most important professions in our society and that he is in strong schools by learning the basics of the art of cooking. "

7- Know Al-Khawaja's complex .. What do you think of it, especially because it is present among many Egyptians?

"He worked under the hands of many foreigners, and we in Egypt with our foreign lineage is not a mistake. This is a very bad culture compared to many countries, but I think it stems from our lack of confidence in some."

8- You are considered the first Egyptian to work for National Geographic .. What did you learn from that profession, that is, photography besides the kitchen?

"The agency first taught me the meaning of the word wildlife and dealing with it, and I learned from wild photography that enjoying the moment or the sweet scene is a better feeling than photographing it and recording it only."

9- What attracted your attention in the countries of the African continent?

"The divine beauty is everywhere, and most Africans are kind, but we are white-skinned people who have the most damaging knowledge that I saw with my own eyes."

10- Did you fulfill your dream of traveling to many countries and getting your name famous?

"In fact, I am still in a country that I need a lot to visit on my culinary cultural trip."

11- What do you want to achieve in the coming period?

"Establishing the principle of equivalence, as the opportunities in our profession and teaching the foundations of the art of cooking are not taking commercial courses, nor are they just money, which is currently ignorant of the teaching granted by the Skills Development Bank in Egypt."

12- What do you want to add in the last of our interview?

In the end, I like to add the saying, "Some people have died, their virtues have not died in the people, and some have lived while they are among the dead," meaning that we must have a positive impact on society and be part of the plans for success.